The Flour House
In an unassuming suburban street, between a DIY car wash and a pole fitness studio, The Flour House is an artisan bakery dedicated to baking the old-fashioned way.
Founder Damian Malone’s impressive resume includes cooking for the Queen on two occasions. Passionate about milling from the freshest and best, Malone sources grains from Victorian farms and mills them on-site in his prized vintage mill he flew in from Austria. He and his team bake about 10 varieties of loaves daily, using a sourdough starter Malone has been feeding for years. Highlights include a biodynamic spelt sourdough and another made with apple cider from 2 Brothers, a brewery down the road.
It’s not just about the bread though. At the takeaway window, you’ll find all your bakery favourites including sausage rolls, flaky croissants and sticky danishes. The team bakes throughout the day and displays a schedule showing what time new items drop – but get in quick, as locals just about have the schedule memorised.
Inside, take a seat to order loaded Middle Eastern flatbreads, fluffy American-style pancakes or a classic croque monsieur. And of course, you can grab a sit-down coffee (or one to go) to pair with your pastries.
There’s also a small range of house-made providore items including tomato kasundi, an assortment of jams and the same house-milled flour found inside the bakery’s loaves.
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